Ingredients

• 1 Bramley apple
• peeled
• core removed
• diced
• 2 tsp water
• 1 tsp fresh thyme leaves
• 15g/½oz butter
• salt and freshly ground black pepper
• 8 sheets filo pastry
• cut into 8 x 17cm/6½in circles
• 50g/2oz butter
• melted
• 12 large hand-dived scallops
• cleaned
• roes removed
• 1 tsp olive oil
• 8 thick slices smoked streaky bacon
• boiled for 1 minute
• cut into small pieces
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz watercress
• leaves only
• 40g/1½oz baby spinach leaves
• 40g/1½oz baby beet leaves
• 20g/¾oz red amaranth leaves
• 20g/¾oz baby coriander cress

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the apple and filo tart
• place the apples
• water and thyme leaves into a lidded saucepan
• cover the pan with the lid and heat over a medium heat for 3-4 minutes
• or until the apples have broken down into a purée. Stir in the butter and season
• to taste
• with salt and freshly ground black pepper.
• Place four of the filo pastry circles onto a baking tray. Brush each circle with some melted butter and place another filo pastry circle on top.
• Brush the uppermost with a little more butter and spoon the apple purée on top
• ensuring all of the pastry is covered.
• Transfer to the oven and cook for 5-6 minutes
• or until crisp and golden-brown.
• Meanwhile
• brush the scallops with the olive oil and season
• to taste
• with salt.
• Heat a frying pan until hot. Add the scallops and fry on each side
• for 45 seconds on each side
• or until golden-brown on each side and cooked through. (NB: Do not move the scallops during cooking.) Remove the scallops from the pan and set aside to rest.
• For the bacon salad
• heat a frying pan over a high heat until hot
• add the bacon pieces and fry for 2-3 minutes
• or until golden-brown and crisp.
• Whisk the mustard
• vinegar and olive oil together in a bowl and season
• to taste with a little salt and black pepper.
• Mix the salad leaves and fried bacon together in a bowl
• then drizzle over the salad dressing and mix together until well combined.
• To serve
• place an apple and filo tart onto each of four serving plates. Place three scallops onto each tart and top with a handful of bacon salad.